KR20180078658A - Composition for Health Containing Ginseng Extract - Google Patents

Abstract

The present invention relates to a health food composition containing a ginseng extract and carbonic acid. By adding carbonic acid to a composition containing a ginseng extract, the ginsenoside content, which is an active ingredient in the ginseng extract, is maintained, microorganisms are controlled without heating and sterilization of the ginseng extract, and taste is enhanced by containing the carbonic acid. Therefore, the composition of the present invention can be usefully used in the food field.

Description

{Composition for Health Containing Ginseng Extract}

The present invention relates to a health food composition containing ginseng extract and carbonic acid.

Ginseng is a perennial herbaceous plant belonging to the ginseng and ginseng root. Among them, Korean ginseng cultivated in Korea is known to be much superior to ginseng produced in China, Japan, and USA.

As a major physiologically active ingredient of ginseng, Shibata and others have isolated 13 kinds of methanol extracts of ginseng. Since then, more than 30 species have been isolated and identified, and they have been identified as anti-inflammatory, anti-cancer, anti-diabetic, Inflammation and other various physiological activities. Other non-saponin components also exhibit various physiological activities, and the effects mentioned in the herb are so various that they can not be enumerated. In recent years, researches on various physiological activities such as antioxidant activity, platelet aggregation inhibiting ability, cancer cell toxicity, have.

According to the processing status of ginseng, about 30% of total ginseng is consumed in the form of ginseng and it is consumed about 15% and 55% in red ginseng and white ginseng form, respectively. Of these primary processed products, 70% of red ginseng and 5% of white ginseng are used for the production of secondary processed products. Most of processed products are red ginseng as main ingredient, and in case of relatively high consumption ginseng or white ginseng, It is a fact that it is consumed in form.

And the shape of the second processed product of Ginseng has not changed much for a long period of time such as ginseng tea, concentrated ginseng, ginseng drink, ginseng powder, and ginseng capsules. It is true. In particular, there is almost no ginseng processed product as a generalized food rather than a ginseng product as a medicine or a health supplement. Therefore, it is also necessary to develop popularized products considering various preferences of domestic and foreign consumers.

In the case of some commercial ginseng or red ginseng processed products, most consumers are mainly purchasing functional aspects, and general consumers do not like strong smell and bitter taste specific to ginseng, which makes it difficult to popularize ginseng processed products . In addition, it is necessary to develop a technique to prevent the loss of the indicator component in order to obtain the physiological activity effect of ginseng in addition to the preference of the ginseng.

In order to solve such a problem, Patent Document 1 discloses a technique of using indigestible maltodextrin in order to shield the bitter taste of ginseng, and it has an effect that the indicator component of ginseng is not lost while shielding the bitter taste with indolent maltodextrin .

Thus, there is a need to develop a popularized product which can maintain the ginsenoside content, which is an effective ingredient of ginseng, while improving palatability for the taste and flavor of ginseng.

Korean Patent Publication No. 2015-0023580

The object of the present invention is to solve the phenomenon of reducing the content of ginsenoside as an indicator component while improving the taste and flavor preference of ginseng in the functional beverage containing ginseng extract and adding ginseng extract to the product And the taste of the food is improved, and the content of ginsenoside is maintained without being lost.

In order to solve the above problems, the present invention provides a health food composition comprising a liquid formulation containing ginseng extract and carbonic acid.

The composition of the liquid formulation containing the ginseng extract and the carbonic acid of the present invention has an effect that the ginsenoside content is maintained without being lost, the microorganism is sterilized, and the taste is improved during drinking.

First, terms used in the present invention will be described.

The term "extract " used in the present invention means a substance extracted from a raw material by an arbitrary method. The extracted extract, the concentrate obtained therefrom, the dried product and the powder of the concentrate are used without limitation.

"Carbonic acid" referred to in the present invention means that carbonic acid gas is dissolved in an aqueous solution.

The term " migration rate " referred to in the present invention refers to the degree to which the active ingredient present in the raw material is transferred to the finished product when the product is manufactured using the raw material.

Hereinafter, the present invention will be described in detail.

The present invention provides a health food composition of liquid formulation comprising ginseng extract and carbonic acid.

The ginseng may be any one or more selected from the group consisting of red ginseng, white ginseng, black ginseng, mountain ginseng, camellia ginseng and goat ginseng. White ginseng refers to fresh ginseng, that is, raw ginseng that maintains a circular shape. Red ginseng is steamed and boiled, and is dried. The ginseng is browned in drying process and has a pale yellowish brown to reddish brown color. Black ginseng refers to ginseng that has been transformed into black by further drying red ginseng. Wild ginseng refers to wild ginseng, and wild ginseng refers to wild ginseng cultivated. Ginseng is a ginseng planted by planting seeds and seedlings in a mountainous forest.

The extract can be obtained by extracting from each raw material or its dried material, and the raw material of the extract can be used without limitation such as cultivated or commercially available.

When the extract is obtained by extracting from the raw material, any conventional extraction methods known in the art such as a solvent extraction method, an ultrasonic extraction method, a filtration method and a reflux extraction method may be used as the extraction method. Preferably, the extraction method or the reflux extraction method can do. The extraction process can be repeated several times, and then the step such as concentration or freeze-drying can be further roughened. Specifically, the obtained extract is concentrated under reduced pressure to obtain a concentrated liquid, the concentrated liquid is lyophilized, and a concentrated powder can be produced using a pulverizer.

The extract can be extracted with water, an organic solvent or a mixture thereof as an extraction solvent.

The organic solvent is selected from the group consisting of alcohols, preferably C ₁ -C ₄ alcohols, hexane (n-hexane), ether, glycerol, propylene glycol, butylene glycol, ethyl acetate, methyl acetate, dichloromethane, chloroform, ethyl acetate, And mixtures thereof, but is not limited thereto.

The carbonic acid contained in the health food composition of the present invention may be filled with carbon dioxide gas into the composition, or may include a carbonating agent added to the composition, and may be applied without limitation as long as it contains carbonic acid in the composition. In the present invention, the carbonic acid pressure is measured by measuring the carbonic acid pressure inside the container and the temperature of the liquid using a carbonic acid pressure measuring device commonly used by the ordinary artisan in the art, and then converting the carbonic acid pressure into a 25 ° C standard. Carbon dioxide gas can be 99.9% carbon dioxide gas contained in a high-pressure bomb.

The carbonic acid may have a carbonic acid pressure of 0.5 kg / cm 2 to 2.2 kg / cm 2 based on 25 ° C, and preferably a carbonic acid pressure of 1 kg / cm 2 to 2.2 kg / cm 2 based on 25 ° C, May be included in the range of 1.5 kg / cm 2 to 2.2 kg / cm 2 at 25 ° C, but is not limited thereto. If it is contained below the lower limit value, the active ingredient ginsenoside may be lost, so that the ginseng may not be improved in immunity or fatigue, and microbial control may not be completed and contamination may occur. If it is injected in excess of the upper limit value, it may be difficult to produce the product because the carbonic acid is strong, so that the preference for taste may be low when it is consumed, and too much bubbles are produced when other ingredients are added. When it is contained within the above range, a cooling sensation by carbonic acid can be provided instead of a bitter taste which is a disadvantage of a conventional ginseng extract-containing beverage.

The content of the ginseng extract relative to 100% by weight of the health food composition may be 0.01 to 10% by weight, preferably 0.1 to 5% by weight, but is not limited thereto. If it is contained below the lower limit value, the effect of ginseng can not be obtained, and if it exceeds the upper limit value, the taste of the whole product may be changed and the taste preference may be decreased.

The transfection rate of the ginsenoside content in the health food composition may be 100% to 120%, preferably 105% to 115%, relative to the raw ginseng extract, but is not limited thereto. In addition, the average migration rate of Rb1, Rg1, Rg3r, and Rg3s of the ginsenosides contained in the health food composition may be 100% to 130%, and preferably 100% to 125% of the ginseng extract. When the transition rate is below the lower limit value, the effective ingredient is lost, so that the effects such as improvement of immunity and improvement of fatigue of ginseng can not be obtained. In particular, since the sum of Rb1, Rg1, Rg3r and Rg3s is related to the immunity enhancement or fatigue improving effect as disclosed in the Health Functional Food Program, when the transition ratio to Rb1, Rg1, Rg3r and Rg3s is lower than the lower limit value, The physiological activity effect may not be sufficiently obtained.

The health food composition of the present invention may further include a known natural substance or compound known to have an effect of improving health, in addition to the ginseng extract.

For example, the composition of the present invention may contain a sweetener, a flavoring agent, a physiologically active ingredient, a mineral, a processing aid, and the like in addition to the ginseng extract.

Sweeteners may be used in an amount such that the sweetness of the food is adequate and may be natural or synthetic. Preferably, natural sweeteners are used. Natural sweeteners include sugar sweeteners such as corn syrup solids, honey, sucrose, fructose, lactose and maltose.

Flavors may be used to improve taste or aroma, and may be used in combination with natural products. Preferably, a natural product is used. When natural products are used, nutritional fortification can be performed in addition to flavor. Natural flavors include those obtained from apples, lemons, citrus fruits, grapes, strawberries, peaches, and the like, or those obtained from green tea leaves, Asiatica, Daegu, Cinnamon, Chrysanthemum leaves and Jasmine. Also, those obtained from bamboo shoots, aloe vera, banks and the like can be used. The natural flavoring agent may be a liquid concentrate or a solid form of extract. Synthetic flavoring agents may be used depending on the case, and synthetic flavoring agents such as esters, alcohols, aldehydes and terpenes may be used.

Examples of the physiologically active substance include catechins such as catechin, epicatechin, gallocatechin and epigallocatechin, and vitamins such as retinol, ascorbic acid, tocopherol, calciferol, thiamin, and riboflavin.

As the minerals, calcium, magnesium, chromium, cobalt, copper, fluoride, germanium, iodine, iron, lithium, magnesium, manganese, molybdenum, phosphorus, potassium, selenium, .

In addition, the composition of the present invention may contain a preservative, an emulsifying agent, an acidifier, and the like in addition to the above sweetener.

Such preservatives, emulsifiers and the like are preferably added in a very small amount as long as they can attain an application to which they are added. The term " trace amount " means, when expressed numerically, in the range of 0.0005% by weight to about 0.5% by weight based on the total weight of the food composition.

Preservatives that can be used include calcium sodium sorbate, sodium sorbate, potassium sorbate, calcium benzoate, sodium benzoate, potassium benzoate, and EDTA (ethylenediamine tetraacetic acid).

Examples of the emulsifying agent that can be used include acacia gum, carboxymethyl cellulose, xanthan gum, pectin and the like.

Examples of the acidulant that can be used include citric acid, malic acid (malic acid), fumaric acid, adipic acid, phosphoric acid, gluconic acid, tartaric acid, ascorbic acid, acetic acid, and phosphoric acid. Such an acidulant may be added so that the food composition has a proper acidity for the purpose of inhibiting the growth of microorganisms other than the purpose of enhancing the taste.

Hereinafter, the present invention will be described in detail with reference to Production Examples and Examples.

However, the following Preparation Examples and Examples are for illustrating the present invention, and the content of the present invention is not limited by the following Production Examples and Examples.

<Preparation Example 1> Preparation of red ginseng sparkling

Red ginseng concentrate (Korean ginseng corporation) was prepared by adding the contents of Table 1 below, and the remaining amount was filled with purified water. The prepared red ginseng-containing composition was injected with carbon dioxide gas at 2.0 kg / cm 2 (at 25 ° C) using a D.B.C (carbonic acid injection device). The sum of Rg1 + Rb1 + Rg3 of manufactured red ginseng sparkling is 4.0mg / g or more, and it satisfies the range of 3 ~ 80mg which is the sum of Rg1 + Rb1 + Rg3 which satisfies the immunity enhancement and fatigue improving effect of red ginseng Respectively. The amount of red ginseng consumed was about 2 g, the pH was 4.72, and the sugar content was 0.87 Brix 기준.

Raw material name Formulation ratio (%) 180ml canned
Input (g) 250ml canned
Input (g) Red ginseng concentrate 1.2000 2.16 3.00 system 100.0

<Example 1> Confirmation rate of ginsenoside content in red ginseng sparkling

The migration rate of ginsenosides contained in red ginseng sparkling prepared in Preparation Example 1 was examined. A red ginseng dilution was used as a comparative group. The diluted red ginseng solution was prepared in the same manner as in Preparation Example 1, except that it was sterilized at 95 캜 for 30 minutes instead of containing no carbonic acid. Red ginseng concentrate was used as a control, and red ginseng concentrate was used for different red ginseng sparkling and red ginseng dilutions. During the sterilization of the red ginseng diluent, red ginseng concentrate and red ginseng sparkling were allowed to stand at room temperature for 30 minutes. After 30 minutes, the amount of ginsenoside contained in each sample was measured using a conventional test method specified in the Health Functional Food Code. The ginsenoside measurement results for red ginseng sparkling are shown in Table 2, and the ginsenoside measurement results for red ginseng diluent are shown in Table 3. In addition, bacterial counts of red ginseng sparkling, red ginseng concentrate, and sterilized red ginseng diluted solution were confirmed, and the presence of E. coli was confirmed. The above experiment was repeated three times for each sample, and representative results are shown below.

division
Raw material
(Red ginseng concentrate) 100% red ginseng sparkling Transition rate (%) mg / g (mg / 3g) 1 g / 250 mL
(mg / g) Ginsenoside Rb1 4.7 59.5 4.958 105.50 Ginsenoside Rb2 1.80 22.6 1.883 104.63 Gin Senocide Rc 2.07 25.2 2.100 101.45 Gin Senocide Rd 0.78 9.9 0.825 105.77 Gin Senocide Re 1.21 15.5 1.292 106.75 Ginsenoside Rf 0.87 11.2 0.933 107.28 Ginsenoside Rg1 0.86 11.3 0.942 109.50 Ginsenoside Rg2_s 1.87 23.9 1.992 106.51 Ginsenoside Rg3_r 0.64 11.5 0.958 149.74 Ginsenoside Rg3_s 1.89 26.3 2.192 115.96 Ginsenoside Rh1 0.83 10.7 0.892 107.43

division
Raw material
(Red ginseng concentrate) Control Transition rate (%) mg / g 1 g / 250 mL
(mg / g) Ginsenoside Rb1 9.39 - 8.267 88.04 Ginsenoside Rb2 3.59 - 3.200 89.14 Gin Senocide Rc 3.98 - 3.367 84.59 Gin Senocide Rd 1.13 - 1,000 88.50 Gin Senocide Re 2.83 - 2.267 80.09 Ginsenoside Rf 1.17 - 1.067 91.17 Ginsenoside Rg1 2.23 - 1.767 79.22 Ginsenoside Rg2_s 1.1 - 1.300 118.18 Ginsenoside Rg3_r 0.58 - 0.700 120.69 Ginsenoside Rg3_s 1.32 - 1.400 106.06 Ginsenoside Rh1 0.74 - 0.800 108.11

As a result of the measurement, as shown in Table 2, the red ginseng sparkling of the present invention did not lose the ginsenoside as an active ingredient compared to the raw red ginseng concentrate and the average migration rate of the sample was 110% or more. On the other hand, in the case of the red ginseng diluted solution sterilized by heat treatment at a high temperature without addition of carbonic acid, the average migration rate was 95%, indicating that the active ingredient was lost.

The migration rate of Rb1, Rg1, Rg3r, and Rg3s was lower than that of red ginseng sparkling with an average migration rate of 120% or higher, but the loss of ginsenoside content was small, but the red ginseng dilution The average transit rate was 98%, indicating that the ginsenoside content was lost. In the case of Rb1, Rg1, Rg3r and Rg3s contents, it is an indicator of the physiological activity of red ginseng. Therefore, it can be seen that red ginseng sparkling can exhibit the physiological activity of red ginseng without loss of ginsenoside content.

In terms of microbial contamination, the number of bacteria in red ginseng sparkling, red ginseng concentrate, and sterilized red ginseng diluent was 0 cfu / g, and it was also found negative for E. coli.

From the above results, it can be seen from the above results that the sparkling of red ginseng according to the present invention includes carbonic acid instead of sterilization by heat treatment at a high temperature so that the microbial contamination is controlled without loss of active ingredient, Was found to be useful when trying to consume active ingredients of red ginseng.

Claims (6)

Ginseng extract and carbonic acid. The method according to claim 1,
Wherein the carbonic acid has a carbonic acid pressure of 0.5 kg / cm 2 to 2.2 kg / cm 2 at 25 ° C. The method of claim 2,
Wherein the carbonic acid has a carbonic acid pressure of 1 kg / cm2 to 2.2 kg / cm2 based on 25 占 폚. The method according to claim 1,
Wherein the content of the ginseng extract relative to 100 wt% of the health food composition is 0.01 wt% to 10 wt%. The method according to claim 1,
Wherein the percentage of the ginsenoside content contained in the health food composition is 100% to 120% of the ginseng extract as a raw material. The method of claim 5,
Wherein the average migration rate of Rb1, Rg1, Rg3r and Rg3s among the ginsenosides contained in the health food composition is 100% to 130% of the ginseng extract.